Perry, the voice behind New York Street Food, brings you his latest review on New York City food trucks.
One of the newest food trucks to hit our streets is the Mamu Thai Noodle Truck. The owner, Siwat Thitiwatana, got the urge to serve Thai noodles here in his native NYC after visiting family in Thailand, where his uncle owns 3 noodle shops.
Siwat returned to NYC with family recipes which date back several generations. He was able to get most of the money needed to open a food truck, but was about $11,000 short. He raised the final funds on Kickstarter, and the Mamu Thai Noodle Truck (named after his mother) is now on the street.
The menu started small, and has been slowly growing in size as they introduce new menu items. We went for chicken pad thai for $8 and an order of curry puffs for $6.
There are 4 people working on the truck, so while Siwat mans the wok, everything else is assembled fairly quickly.
An order of curry puffs included 2 of them. From the outside, they could best be described as Thai empanadas. A golden, flaky crust contained a filling of curried potatoes. There was actually a slight sweetness to the potato filling, and the curry flavor was good.
There were two issues we had with the curry puffs, and neither had to do with taste. The insides were cold, which we assume was not the intention.
The other issue is we would like to be able to buy one instead of having to buy two. A $3 curry puff appetizer goes great with an $8 noodle dish, but two of them is a) too much to eat, and b) more than we want to spend for lunch. Are you listening Siwat?
Moving on to the pad thai, there was no doubt this dish was hot, with steam rising as we took off the container’s lid. In addition to the noodles, there were scallions, little squares of tofu, egg, bean sprouts and a wedge of lime, which we immediately squeezed onto the pad thai.
This was one delicious dish! The noodles were soft and firm at the same time. This sounds like an oxymoron, but in this case was not.
Just about every bite of noodles, of which there were plenty, had either egg, chicken, tofu or scallions. One thing there was not much of was peanuts, which some chefs use a lot of in their pad thai.
There was a light sauce on the dish that was probably made with a rice wine base, but Siwat would never divulge his secrets. Who cares, as long as we get to enjoy the fruits of his labor.
Mamu has been spending most of its time in a few different areas Brooklyn serving lunch and dinner. They’ve also been dipping their toe into Manhattan, parking at 27th & Madison for one lunch a week. Hopefully that will increase.
Next up, Drunken Noodles!